Rainbow Salad Bowl With Salmon & Sesame Dressing

Ingredients

• 1 medium sweet potato (350 g, peeled and diced)
• 1 large beetroot (peeled and sliced into wedges)
• 1 tablespoon olive oil
• Salt to taste
• 3 cups leafy greens
• 1 cup purple cabbage (shredded)
• 4 radishes (sliced)
• 1/2 red onion (sliced thinly)
• 1/2 large red sweet pepper (capsicum, sliced into strips)
• 180 g canned wild salmon (about 90 g / 3 oz per serving (6 oz. total))
• 1 small avocado (halved and sliced)
• A handful of coriander (cilantro leaves or other fresh herbs)
• 1 tablespoon nori seaweed
• 1 teaspoon sesame seeds
• 3 tablespoons white sesame seeds
• 2 tablespoons rice vinegar (or lemon juice)
• 1 tablespoon Tamari soy sauce (or coconut aminos)
• 2 teaspoons maple syrup (or 1 teaspoon stevia sugar alternative)
• 1 teaspoon sesame oil
• Extra: lemon juice drizzle